Hallullas: Chilean "Biscuits"
Chilean Hallullas are golden, puffy rolls, yielding 16 servings, ideal for sandwiches.
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Instructions
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Preheat the oven to 400 F.
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Dissolve yeast in 1/4 cup warm water. In a stand mixer, combine flour, salt, and sugar with a dough hook.
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Add the yeast mixture and 1/2 cup milk; mix, then add water one tablespoon at a time until dough forms. Knead for 10 minutes until smooth and elastic.
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Add lard and knead until the dough is smooth again.
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Place dough in an oiled bowl, cover, and let rest in a warm place until doubled in size.
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On a floured surface, roll dough to 1-2 cm thick. Dust with flour, fold in half, and repeat rolling and folding two more times, allowing brief rests.
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After the final roll, rest for 5 minutes. Use a 3 1/2-inch cutter to cut circles and place them on a greased cookie sheet. Make two rows of indentations on top with a fork.
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Cover rolls loosely and let rise until doubled, about 30 minutes.
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Bake for 15-17 minutes until golden brown and puffy. Remove and cool slightly before serving.